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crockpot picadillo stuffed peppers

This is a great weeknight dinner because the crockpot does all the work! I think this works best if you do the picadillo overnight and wake up in the morning and pop it in peppers and let it go all day so its ready for you when you get home.

Directions:
1) Brown your beef in a medium skillet until no longer pink. Be sure to season with salt and pepper when cooking.
2) Once cooked, drain the liquid from the pan and add in onion, garlic and bell pepper and heat for another 4-5 minutes on a lower temperature to help the flavors start to develop.
3) Place everything from the pan into the crockpot. Then add everything else: chopped tomato, cilantro, tomato sauce, water, alcaparrado, garlic powder, cumin and bay leaves.
4) You can cook this on low for 6-8 hours or on high for 3-4 hours. Just like with any other crockpot recipe, you may need to adjust seasonings when its done.
5) Cut the tops off your peppers, fill 1/3 of the bottom with brown rice and then scoop in picadillo. You can also top with cheese. Pour water around peppers in the crockpot but don’t get the inside of the peppers wet, the water will steam them.
6) Cook on low for 4-6 hours or high for around 3 hours.